samedi 30 mars 2013

Funny result

Yes, a foam made from gelatine melts when heated, but imagine that you stabilize it using a coagulating agent?

This is what you can do : in water (or any aqueous solution: orange juice, tea, coffee, meat stock...) dissolve gelatine, then whip while cooling, and you will get loads of foam. When cooled, this foam jellifies.

Now, whip an egg white, and disperse the first foam inside the second one. Heat the whole system in a microwave oven... and you get a foam stabilized by the proteins coagulation.

mardi 12 mars 2013

Reçu de nos amis de NYC

Our March ECC meeting will take place on Monday, March 18, from 4 to 6 p.m. in the Chemistry Department at NYU, room 1003 (31 Washington Place, between Washington Square Park and Greene Street). You will need a photo ID to enter the building.    

Our speaker will be Antonio Ramos of Brooklyn Soda Works. He will talk about recipe development---specifically how his background as a chemist has been helpful in flavor extraction and optimizing processes, and discuss how Brooklyn Soda Works used techniques drawn from
chemistry labs, the culinary world, the beer brewing industry, along with a love of delicious foods to create a line of premium carbonated juices.   

Antonio received his undergraduate chemistry degree at NYU---where he was a student of ECC co-founder Kent Kirshenbaum---and worked for six years as a medicinal chemist at Johnson & Johnson and Sanofi-Aventis before starting Brooklyn Soda Works in early 2010 with his partner Caroline Mak, an installation artist.
Please RSVP at A link is also posted on our website. If you RSVP and can no longer make it, please let me know right away so that your seat can be released---thank you! 

All my best,


Anne E. McBride
Director, Experimental Cuisine Collective